This is an easy-to-make, delicious and nutritious meal: roasted bell peppers, broccoli, and tofu over cauliflower rice, drizzled with teriyaki sauce and sesame oil, and finished with shredded carrots. Enjoy!
Prep time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Serves 4
Ingredients
● 1 head of cauliflower
● 1 tablespoon sesame seed oil, divided
● 3 green onions, thinly sliced
● Salt and pepper
● 1 (14-ounce) block extra-firm tofu, drained
● 2 tablespoons low-sodium, low-sugar soy sauce
● 1 red bell pepper, cut into large, bite-sized pieces
● 1 green bell pepper, cut into large, bite-sized pieces
● 4 cups broccoli florets
● 1 cup shredded carrots
● 1/4 cup teriyaki sauce
Directions
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Preheat oven to 400°F. Wrap tofu in a clean kitchen towel and set on a large plate. Place a heavy object on top, like a frying pan, to press out liquid for about 30 minutes.
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Meanwhile, remove leaves from cauliflower and chop the head into 4 large pieces. Grate cauliflower on the large holes of a box grater and set aside. To make in the food processor, cut the cauliflower into florets and pulse until small rice-sized pieces are formed.
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Heat 1/2 tablespoon oil over medium-high heat. Add green onions and cook until fragrant, about 1 to 2 minutes. Add cauliflower rice and stir to coat in oil. Cover with a lid to steam, about 3 to 4 minutes, stirring often. Remove from heat when rice is just cooked through, and season with salt and pepper. Set aside.
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Remove tofu from towel, slice into bite-sized squares and place in a large bowl. Toss tofu with soy sauce to evenly coat, then add cornstarch and toss again. Arrange in an even layer on a parchment-lined baking sheet.
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Toss bell peppers and broccoli in remaining 1/2 tablespoon oil and season with salt and pepper. Arrange in an even layer on another parchment-lined baking sheet and bake for about 30 minutes, tossing halfway through.
